Salted Caramel & Double Chocolate Cookies

Salted Caramel Chocolate Cookies // Amy Elizabeth

So… you want to win a bake off. I’ve been there, my friend. There is something about charity bake offs that brings out my competitive side, and my inner show off. However, in the past I have gotten a little too big for my boots; home-made pies and celebration cakes have been the order of the day. There are two problems with this approach; the first is that I am much less practiced at such bakes, and the second is that really… my colleagues just want to eat a whole load of chocolate. They don’t care about the flakiness of the pastry or the lack of a soggy bottom – unfortunately, I’m not baking for Mary and Paul. They’re just chasing the sugar high that comes with a good work bake off.

Salted Caramel Chocolate Cookies // Amy Elizabeth

So this time round, I defied my ego and whipped up a batch of these cookies. They were demolished in about three minutes flat, with some people going back for seconds… and the votes don’t lie. These are a winner! I can’t take much credit for that; this recipe is from the incomparable Izy from Top with Cinnamon with almost no adaption. Just follow the instructions, and let victory reign down upon you… 

Salted Caramel Chocolate Cookies
Yields 16
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Ingredients
  1. 110g butter
  2. 350g soft light brown sugar
  3. 55g cocoa powder
  4. 2 eggs
  5. ¼ tsp salt
  6. ¾ tsp baking powder
  7. 260g plain flour
  8. 100g milk chocolate chips
  9. 16 squares of Cadbury Caramel (or alternative caramel filled chocolate of your choice!)
  10. flaky sea salt
Instructions
  1. Preheat the oven to 180C and prepare two baking sheets by lining with baking parchment.
  2. In a large saucepan, melt the butter. Remove from the heat and stir in the sugar, followed by the eggs.
  3. Sieve in the cocoa powder, salt and baking powder, and stir through. Do the same with the flour, stirring until everything is well combined. Finally, stir through the chocolate chips.
  4. Using a tablespoon or dessert spoon, place 16 heaps of dough spaced out on your baking trays. You may want to roll the dough slightly before placing on the tray to make them a little more even.
  5. Take a square of chocolate and press down into the top of each cookie so it's nice and snug. Using the remaining dough, make 16 disc shapes and use to cover the top of each square of chocolate, pressing down around the edges so the chocolate is fully sealed inside.
  6. Sprinkle with sea salt and bake for 8-10 minutes.
  7. Leave to cool slightly on the trays before using a spatula to transfer to a cooling rack.
Adapted from Top with Cinnamon
Adapted from Top with Cinnamon
Amy Elizabeth http://amyliz.co.uk/

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Vanilla Rice Pudding with Salted Caramel Sauce

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

I am having a love affair with rice pudding. I never thought I’d write those words; for some reason, I have long associated rice pudding with terrible school dinners, despite never having partaken in that particular childhood tradition myself. There’s just something in the British consciousness that is wary of rice pudding. Or maybe that’s just me? Either way, I was sceptical when Paul bought me home a tub of Naughty but Rice Salted Caramel Rice Pudding from the supermarket – he’d clocked the salted caramel part, which is usually a surefire way to my heart, but didn’t know of my aversion to all things rice-like. However, I was hooked after one bite and became determined to make my own version. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Deliciously creamy and comforting, with a swirl of that addictive salted caramel. It’s everything a good winter pudding should be. It’s incredibly calming to make, standing over the stove, stirring until the fragrant vanilla pudding has thickened and softened. The pan needs to be watched – you don’t want the milk to boil over. However, after reading Simply Nigella, I will never again apologise for asking you to spend a little time in the kitchen. The twenty minutes it takes to complete this recipe should be a joy rather than a chore. If you want to do so, you can make the salted caramel in advance and then reheat in a saucepan whilst you make the pudding, but both are simple to make so you can easily whip them up at the same time. Any leftover caramel sauce can be kept in the fridge to sneak spoonfuls of throughout the week. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Vanilla Rice Pudding with Salted Caramel Sauce
Serves 4
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For the rice pudding
  1. 100g pudding rice (or arborio risotto rice, if you can't find pudding rice)
  2. 400ml whole milk
  3. 200ml double cream
  4. 2 tsp. vanilla extract or vanilla bean paste
For the salted caramel sauce
  1. 75g unsalted butter
  2. 50g soft brown sugar
  3. 50g caster sugar
  4. 50g golden syrup
  5. 125ml double cream
  6. pinch of flaky sea salt, to taste
For the pudding
  1. Place all of the ingredients in a heavy bottomed saucepan over a medium heat and bring to the boil.
  2. Reduce the heat and simmer for 10-15 minutes, stirring regularly, until the rice has softened and the pudding has thickened. If the pudding thickens too quickly and rice remains uncooked, add a splash or two of milk at a time until you get the correct texture and consistency.
For the salted caramel sauce
  1. Meanwhile, place the butter, sugars and syrup into a heavy-bottomed saucepan and melt over a medium heat. Swirl occasionally to combine the ingredients, where necessary.
  2. Once the mixture has melted (about 3 minutes), add in the cream and a pinch of sea salt. Stir together and taste, adding more salt if needed. Cook for another minute.
  3. Remove from the heat and pour into a jug for serving.
To serve
  1. Divide the pudding between four bowls and serve with a generous swirl of salted caramel sauce. Keep the sauce on hand whilst eating for top ups!
Amy Elizabeth http://amyliz.co.uk/

 

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Salted Caramel Chocolate Pots

Salted Caramel Chocolate Pot // Amy Elizabeth

Thanks to various chick lit books and magazine articles, dinner parties always seemed like the bastion on adulthood to my teenage self. I was determined to become a perfect dinner party host; it seemed like the ideal social activity – wine, food and good friends, and all in the comfort of your own home (although there is the small issue of the washing up).

In many ways, adulthood is not how I imagined it, but my one true disappointment is the lack of dinner parties that I was promised. My minuscule dining table just doesn’t lend itself to sophisticated gatherings, and sadly the invites to other’s houses are also few and far between. Dinner is often offered, but a dinner party is scarce to materialise. Which may explain why a large dining room is top of my house-hunting wish list for when the time comes… 

Salted Caramel Chocolate Pot // Amy Elizabeth

That being said, this is a perfect dinner party dessert if you are lucky enough to be involved in such things. It also makes a decadent weeknight dessert if you’re a food blogger who happens to have made a batch of them. They take mere minutes to whip up (you could even cheat and use ready-made caramel sauce if you’re in a rush) and will store nicely in the fridge ready to serve to your guests. Whilst I hesitate to be the first to mention Christmas dinner, these would also be a lovely Christmas Day dessert – make them on Christmas Eve and then gorge yourself silly with very little stress. I know salted caramel is horrible in fashion right now, but there’s a very good reason for it – and there will be few who can resist these gooey, creamy desserts when placed in front of them… 

Salted Caramel Chocolate Pot // Amy Elizabeth

Salted Caramel Chocolate Pots
Serves 4
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For the caramel
  1. 65g granulated sugar
  2. 3 tbsp. water
  3. 10g unsalted butter
  4. 3 tbsp. double cream
  5. 1/4 tsp. vanilla extract
  6. 1/4 tsp. flaked sea salt
For the chocolate
  1. 25g unsalted butter
  2. 200g milk chocolate
  3. 200ml double cream
  4. Flaked sea salt
For the caramel
  1. In a saucepan over a medium-high heat, mix together 65g sugar and 3 tbsp. water until the sugar has dissolved. Set the spoon to one side and continue to boil until the mixture is a golden-brown colour; resist the urge to stir and swirl the mixture in the pan instead when necessary.
  2. As soon as you have the desired colour, remove from the heat and add the butter. Swirl the saucepan to incorporate and then stir in the cream.
  3. Add the salt and vanilla extract and stir until smooth.
  4. Pour a quarter of the mixture into each ramekin so the bottom is covered and set aside to cool.
For the chocolate
  1. In a bowl over a simmering pan of water, melt together the butter and chocolate.
  2. Once melted, stir in the cream and mix together until smooth. Transfer the mixture to a jug.
  3. Pour over the caramel in the ramekins until full.
  4. Pop in the fridge for half an hour to cool, and then sprinkle over the sea salt. Return to the fridge for another couple of hours until fully set.
Amy Elizabeth http://amyliz.co.uk/

 

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